Prepare and cook food
according to recipes, quality and presentation standards, and food prep
checklists. Prepare ingredients for cooking, including portioning, chopping,
and storing food before use. Safely and appropriately use baking and measuring
tools/equipment/appliances to prepare baked foods. Follow and ensure compliance
with food safety handling policies and procedures, including personal hygiene
procedures. Check and ensure correct temperatures of kitchen appliances
and food, and report issues to management.
Wash and disinfect kitchen area; set-up and break-down work station; and follow
and ensure compliance with sanitation and cleaning procedures. Monitor
the quality of food prepared and portions served throughout shift.
Follow all company policies and procedures, including safety and security;
report accidents, injuries, and unsafe work conditions to manager; complete
safety training and certifications. Ensure uniform and personal appearance
are clean and professional; maintain confidentiality of proprietary information;
protect company assets. Speak with others using clear and professional language
and answer telephones using appropriate etiquette. Develop and maintain positive
working relationships with others and support team to reach common goals.
Comply with quality expectations and standards. Move, lift, carry, push, pull,
and place objects weighing less than or equal to 25 pounds without assistance.
Move over sloping, uneven, or slippery surfaces. Reach overhead and below
the knees, including bending, twisting, pulling, and stooping. Stand, sit,
or walk for an extended period of time.
Perform other reasonable job duties as requested by Supervisors.
CRITICAL TASKS
Safety and Security
- Follow policies and procedures for the safe
operation and storage of tools, equipment, and machines. - Follow company
and department safety and security policies and procedures to ensure a clean,
safe, and secure environment. - Report work related accidents, or other
injuries immediately upon occurrence to manager/supervisor. - Use proper
equipment, wear appropriate personal protective clothing (PPE), and employ
correct lifting procedures, as necessary, to avoid injury. - Identify
and correct unsafe work procedures or conditions and/or report them
to management and security/safety personnel. - Complete appropriate
safety training and certifications to perform work tasks.
Policies
and Procedures
- Protect company tools, equipment, machines, or other
assets in accordance with company policies and procedures. - Ensure
uniform, nametags, and personal appearance are clean, hygienic, professional
and in compliance with company policies and procedures. - Follow company
and department policies and procedures. - Protect the privacy
and security of guests and coworkers. - Perform other reasonable job
duties as requested by Supervisors.
Communication
- Speak to guests and co-workers using clear, appropriate and professional
language. - Answer telephones using appropriate etiquette including
answering the phone within 3 rings, answering with a smile in one's voice, using
the callers' name, transferring calls to appropriate person/department,
requesting permission before placing the caller on hold, taking and relaying
messages, and allowing the caller to end the call. - Talk with and listen
to other employees to effectively exchange information.
Working
with Others
- Support all co-workers and treat them with dignity
and respect. - Partner with and assist others to promote an environment
of teamwork and achieve common goals. - Develop and maintain positive
and productive working relationships with other employees and departments.
Quality Assurance/Quality Improvement
- Comply with quality
assurance expectations and standards.
Physical Tasks
- Stand, sit, or walk for an extended period of time or for an entire work
shift. - Reach overhead and below the knees, including bending, twisting,
pulling, and stooping. - Move, lift, carry, push, pull, and place objects
weighing less than or equal to 25 pounds without assistance. - Move over
sloping, uneven, or slippery surfaces.
General Kitchen
- Prepare all potentially hazardous foods at the correct temperature according
to the HACCP guidelines. - Follow appropriate personal hygiene procedures
to ensure food served to guests is safe for consumption, including disinfecting
hands prior to handling food and wearing a hat/hairnet and proper footwear.
- Follow and ensure compliance with food safety and handling policies
and procedures, such as product rotation, First In-First Out (FIFO); dating,
labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold
Chain compliance, across all food-related departments and areas.
- Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
- Ensure the quality of the food items and notify manager if a product
does not meet specifications. - Communicate any assistance needed during
busy periods to the Chef to ensure optimum service to guests. - Check
and ensure the correctness of the temperature of appliances and food using
thermostats and thermometers, including monitoring freezer systems, such
as fans, drains, and doors, for proper operation, and report issues or problems
to facility management. - Maintain up-to-date knowledge of company Food
Safety Programs within assigned area of responsibility, as well as all local,
state, and federal regulations. - Report maintenance issues immediately
to appropriate personnel (i.e., management or maintenance). - Monitor
the quantity of food that is prepared and the portions that are served in
to control food waste and ensure that good food is not thrown away.
Sanitation and Maintenance
- Wash and disinfect kitchen area
including tables, tools, knives, and equipment to ensure sanitary conditions
and meet the departmental standards, including using sanitizers required
by health department. - Set-up and break down work station with required
mise en place, tools, equipment and supplies, ensuring items are to established
specs, ensuring adequate fill of containers, storing items appropriately,
and cleaning station as appropriate. - Follow and ensure compliance
with sanitation and cleaning procedures and pest control guidelines, reporting
pest control issues to appropriate personnel. - Disassemble and assemble
kitchen equipment following safety procedures when cleaning.
Kitchen Tools & Equipment
- Use baking tools (for example,
rolling pin, dough scraper, biscuit and dumpling cutters, sifter) to prepare
baked foods. - Use measuring tools (for example, scale, measuring cups,
measuring spoons) to precisely measure ingredients and portion sizes.
- Use kitchen tools safely and appropriately, including using appropriate
tools to open cartons, boxes, and cans; keeping knives sharpened; using proper
knife handling procedures; using correct knives for particular food item
or specific task; using dry pads when moving hot material; and engaging all
appropriate safety devices prior to operating equipment.
Food
Preparation
- Weigh, measure, and mix ingredients according
to recipes or personal judgment, using various kitchen utensils
and equipment. - Prepare and cook food according to recipes, quality
standards, presentation standards, and food preparation checklist, establishing
priority items. - Test foods to determine if they have been cooked
sufficiently, using methods such as tasting, smelling, or piercing them
with utensils. - Convert measurements (for example, teaspoons
to tablespoons) using measurement chart. - Mix icings, frosting,
and glazes to decorate pastry items using icing bags, cutters, and miscellaneous
hand tools. - Prepare ingredients for cooking, including portioning,
chopping, and storing food before use. - Monitor food quality while
preparing food and throughout the day utilizing the HACCP forms and production
charts. - Wash and peel (if required) fresh fruits and vegetables
to prepare them for cooking or consumption.
Set-up
- Ensure proper portion, arrangement, and food garnish to be served to waiters
or patrons, according to standards.
CRITICAL COMPETENCIES
Analytical Skills
Interpersonal Skills
- Team Work
- Diversity Relations
Personal Attributes
- Presentation
- Safety Orientation
- Dependability
- Positive Demeanor
- Integrity
Physical Abilities
- Hand-Eye Coordination
- Stamina
- Physical Strength
- Agility
- Visual Acuity
- Manual Dexterity
Stock
and Inventory
- Food Storage and Rotation
Equipment
and Tools
- Kitchen Measurement Tools
Basic Cookery
- Recipe
- Mixing Skills
- Measurement
- Bakery
Procedures
PREFERRED
QUALIFICATIONS
Education
High school
diploma/G.E.D. equivalent
Related Work Experience
Atleaset 1-year related work experience
Supervisory
Experience
No supervisory experience is required
